Masoor Dal with Cumin & Lemon

Masoor dal is one of the pantry’s most useful meals: quick to cook, deeply comforting and easy to adapt. This version keeps the base gentle, then adds character with a hot cumin and garlic tempering.

Serves 4

Prep: 10 minutes   Cook: 30 minutes

Ingredients

• 250g red lentils, rinsed well
• 900ml water
• 1 small tomato, finely chopped
• 1/2 tsp turmeric
• 1 tsp fine salt, plus more to taste
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 3 garlic cloves, thinly sliced
• 1/2 tsp chilli flakes, optional
• Juice of 1/2 lemon
• Fresh coriander, to finish
• Steamed NAZIA basmati rice, to serve

Method

1. Put the lentils, water, tomato and turmeric in a saucepan. Bring to the boil, skim any foam, then lower to a steady simmer.
2. Cook for 20–25 minutes, stirring occasionally, until the lentils are soft and creamy. Add a splash of hot water if you prefer a looser consistency.
3. Stir in the salt and keep the dal warm over very low heat.
4. Heat the ghee in a small frying pan. Add the cumin seeds and cook until aromatic, then add the sliced garlic. Fry until the edges of the garlic are golden; add chilli flakes if using.
5. Carefully pour the hot tempering over the dal and stir once or twice.
6. Finish with lemon juice and coriander. Taste and adjust the salt.

NAZIA kitchen note

Add the lemon at the end so its brightness stays fresh. For a fuller meal, serve with basmati rice, cucumber, yoghurt and a crisp salad.